Bubble And Squeak With Veggie Bacon And Celeriac (vegan)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 small onions
• 1 tablespoon sunflower oil
• 1 leek
• 1/4 savoy cabbage, shredded
• 1/4 celeriac, chopped
• 4 garlic cloves
• 200 g vegan bacon
• 1 teaspoon rosemary
• 1 lb potato
• 2 ounces soya margarine
• 2 tablespoons soya milk
• salt and pepper

Recipe

• 1 peel your potato (aka spuds) and peel your quarter or celeriac and cut both into into 1 inch bits. put in large pan of water with a sprinkle of salt and boil for twenty minutes until tender.
• 2 meanwhile shred your cabbage and boil in separate pan for around 5 minutes.
• 3 slice your onions and leeks finely and squish your garlic with a a garlic crusher.
• 4 slice your veggie bacon into strips or chunks and fry gently about a minute a side in the oil.
• 5 add the onions and leeks in a frying pan for a couple of minutes.
• 6 next add the garlic and the drained cabbage cook for five minutes.
• 7 drain the spuds and celeriac well and mash with the soy spread and spy milk season with a bit of salt.
• 8 add the frying pan mix and give a good mash about.
• 9 now you can either squish the mixture into an even "patty" in the frying pan and cook for about 5 minutes on a medium heat so it becomes like a cake with a crispy bottom and the grill the top or (if your using a wok because the handle has fallen off your frying pan) put into an oven proof dish and press into a patty. put in oven on gas mark 8 for twenty minutes until a bit crisp on the top.
• 10 if you're feeling super flash top with a think layer of vegan mozzarella and sprinkle of vegan parmesan.
• 11 i used only a little insey weensey bit and served with veggie gravy.
• 12 yummy yummy in the tummy.